Jalapeño-Jam-Addled Fish Burritos
Never met a fish taco I didn’t like. The trend continues.
Ingredients 15
Marinated Fish
50 g coriander, leaves and young stems, roughly chopped
2 tsp ground paprika
1 tsp ground cumin
6 tbsp jalapeño jam, see my recipe
1 lime, zested
80 ml olive oil
750 g snapper fillets
Salad
1 telegraph cucumber, long, shaved into ribbons
250 g cherry tomato, sliced in half
4 spring onions (scallions), sliced
Handful coriander leaves
1⁄2 lime, juiced
1 avocado, peeled, stoned, sliced
2 jalapeños, thinly sliced
To Serve
Tortillas
3⁄4 cup kewpie mayonnaise
1 lime, juiced
jalapeño jam, see my recipe
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Method 7
For the marinated fish, add the , , , , , and to a blender and give it a brief blitz to get a paste.
Place the in a large bowl, add the paste and turn gently to coat. Pop in the fridge to marinate for 20 minutes. Bring to room temperature when you are ready to cook.
Add the , , , , , , and to a large serve-yourself platter.
Heat a non-stick frying pan over high heat. When hot, add some of the in a single layer and cook for 2 minutes. Turn and cook on the other side for 1 minute or until the fish is opaque and just cooked — the sugar in the should give it some glorious caramelised edges.
While the fish is cooking, wrap the tortillas in foil and pop them in a 200˚C (390˚F) oven for 5 minutes to warm through — or give them a sojourn through the microwave on high for 30–45 seconds.
To make a lime mayonnaise, combine the and in a bowl.
To serve, place the fish, the plate of salad items, the lime mayonnaise and the extra jalapeño jam on a table for the spoon-adding, ingredient-scooping, lettuce-escaping burrito-building pleasure.
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Notes
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